Pasta with Squid and Eggplant

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g pasta, e.. penne
  • 300 g squid (s), or squid tubes (quality U5 or U10)
  • 1 eggplant (s)
  • 1 can tomato (s), chopped (400 g)
  • 1 glass white wine
  • 2 cloves garlic
  • 1 pinch (s) oregano
  • 3 tablespoon olive oil, extra virgin, cold-pressed
  • salt
Pasta with Squid and Eggplant
Pasta with Squid and Eggplant

Instructions

  1. Clean whole squids. To do this, pull the head and innards out of the fish shell. Cut off tentacles (tentacles) and cut into 2 cm pieces. Remove the head and innards. Wash the fish shell well. Cut fish shells or ready-made squid tubes into thin strips. Finely chop 2 cloves of garlic. Cut the eggplant with the skin into 1 cm cubes.
  2. Put 3 tablespoons of olive oil in a pan and fry the garlic until translucent. Add the squid and fry briefly. Deglaze with 1 glass of white wine. Add the aubergines and tomatoes, season with a pinch of oregano, season with salt and pepper and cover and simmer over low heat. In the meantime, cook the pasta until al dente. Strain, mix with the tomato sauce and serve.
  3. Tip:
  4. The cooking time of the pasta sauce varies depending on the quality of the squid. Small squids take 15 minutes. Big ones have to be cooked for up to 3 hours.
  5. Variation:
  6. Sauté 1 chopped peperoncino (chilli pepper) with the garlic.

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